These Pillow-Soft Cottage Cheese Dinner Rolls are a crowd-pleaser: tall, airy, and exceptionally soft with a delicate, tender crumb. They stay soft the next day, with a light, almost buttery mouthfeel even though no butter is used. Don’t worry about visible cottage cheese curds — they blend into the dough as it bakes, creating a moist, fluffy texture.
Why I Love This Recipe
- Simple ingredients and straightforward technique.
- Pillowy soft and fluffy, with the right amount of chew.
- Higher in protein and lower in carbs than standard white rolls thanks to the cottage cheese.
- Easy to prepare using a stand mixer, bread machine, or by hand.
- Versatile for breakfast, lunch, or dinner.
Ingredients
Notes: Most ingredients are available at regular grocery stores. Weighing flour gives the best results (see notes below).
- Bread Flour – 4 cups sifted and leveled (about 480 g). Bread flour gives the best texture and structure; see substitution notes if you must use other flours.
- Instant Yeast – 2 tsp. Instant yeast works quickly and does not require pre-activating in water.
- Sugar – 3 Tbsp. Granulated sugar, raw cane sugar, or a similar sweetener will work. You may omit or substitute liquid sweeteners with adjustments.
- Salt – 1 tsp.
- Low-Fat Cottage Cheese – 12 oz (small curd), warmed to room temperature for best results. Full-fat or fat-free cottage cheese may be used.
- Egg – 1 large, room temperature.
- Water – 1/3 cup plus 1 Tbsp; add 1–2 Tbsp more if needed to adjust dough consistency.
Equipment
- Stand mixer with a dough hook is convenient, but a bread machine or hand kneading works fine.
Pillow-Soft Cottage Cheese Dinner Rolls
3 hrs
30 mins
Breakfast, Side Dish
American
12
195 kcal
Ingredients
- 4 cups bread flour (sifted and leveled, ~480 g)
- 3 Tbsp sugar
- 2 tsp instant yeast
- 1 tsp salt
- 12 oz low-fat small-curd cottage cheese, warm or room temperature
- 1 large egg, room temperature
- 1/3 cup + 1 Tbsp water
Instructions
- Combine the dry ingredients (bread flour, instant yeast, sugar, salt) in the bowl of a stand mixer.
- Add the cottage cheese, egg, and 1/3 cup water to the dry ingredients.
- Knead on low (speed 2) about 1 minute until combined. If the dough seems dry, add 1–2 Tbsp water.
- Continue kneading 8–10 minutes until the dough pulls away from the bowl and forms a smooth, elastic ball.
- Transfer dough to a lightly greased bowl, cover, and let rise until doubled, about 90–120 minutes depending on temperature.
- Punch down, place on a floured surface, and divide into 12 equal pieces.
- Shape each piece into a roll and arrange on a parchment-lined baking sheet.
- Let rise again until puffy, about 45 minutes. Preheat oven to 350°F (180°C) toward the end of the rise.
- Optional: brush with egg wash (egg yolk + 1/4 cup water) for shine and color.
- Bake 25–30 minutes or until the tops are golden brown.
- Cool slightly before slicing and serving. Optionally brush with 2 Tbsp water + 1 Tbsp olive oil for extra shine and flavor.
- Storage: wrap and keep at room temperature 3–4 days, or freeze up to 3 months in an airtight container.
Notes
*Weighing flour gives the best results: 1 cup bread flour = 120 g.
**You can substitute sugar with liquid sweeteners (maple syrup, honey) but increase flour by 1–2 Tbsp to compensate for extra moisture.
***Warm the cottage cheese to room temperature for improved dough temperature and rise.
****If your kitchen is cool, place the bowl in a warm spot (for example, briefly preheat the oven for a few seconds, turn it off, and set the bowl inside) to help the dough rise.
Nutrition (per serving)
Recipe Variations and Add-Ins
This recipe is intentionally neutral so you can customize it. Ideas to try:
- Water swap: replace water with whole milk, oat milk, or soy milk for richer rolls.
- Herb rolls: add finely chopped rosemary, thyme, or chives to the dough.
- Garlic butter: brush rolls with garlic butter immediately after baking.
Make Them Healthier
Add nuts, seeds, oats, or dried fruit to boost fiber, texture, and nutrition:
- Nuts: chopped walnuts, pecans, or cashews.
- Seeds: pumpkin, sunflower, sesame, flax, chia, or poppy.
- Dried fruit: chopped apricots, raisins, cranberries, or citrus zest.
Tip: Substitute up to half the bread flour with white whole wheat for more fiber; add a few extra tablespoons of water to adjust hydration.
Substitution Notes
- Gluten-free flours have not been tested with this recipe; substitute at your own risk.
- If using all-purpose flour, add 1 tsp vital wheat gluten per cup for improved structure.
- Liquid sweeteners (honey, maple syrup, molasses) can replace granulated sugar, but increase flour slightly to compensate for added moisture.
Serving Suggestions
- Warm and plain straight from the oven.
- As an accompaniment to soups, stews, or pasta.
- Used for sliders or mini sandwiches.
- For breakfast with butter and jam.
Storage
- Store well-wrapped at room temperature for 3–4 days.
- Freeze in airtight containers up to 3 months; defrost at room temperature or briefly in the microwave.
Final Tips
- Weigh flour: 1 cup bread flour = 120 g. Spoon flour into the cup and level it if you don’t have a scale.
- Bake times vary: bake duration and results depend on pan size/material. Internal temperature for fully baked bread is about 190°F (88°C).
- Bread machine method: Add dry ingredients first, then wet ingredients. Use the basic cycle and check dough consistency during the first knead; adjust with small amounts of water or flour as needed.
